Smokey Chicken Fajitas with Sundried Tomato Mayo

Summer entertaining has never been easier! Make the most out of summer wraps by adding this delicious flavour hit.

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Prep Time: 30 mins Servings: 4
  • Olivani extra virgin olive oil

    1 Tbsp smoked paprika

    1 tsp ground cumin

    1 tsp garlic powder

    Sea salt and freshly ground black pepper

    1 red and 1 green capsicum, sliced thinly

    1 brown onion, sliced thinly

    4 chicken breasts, sliced into 2cm strips

    ½ cup Edmonds sundried tomato sandwich mayo

    4 Freya’s traditional tortillas, warmed

    Grated cheese

    ½ cup chopped coriander

    1 avocado, peeled and sliced

    2 limes, quartered

  • 1. Mix olive oil with smoked paprika, cumin, garlic powder, salt and pepper. Toss in capsicums, onion and chicken to marinate.

  • 2. Heat frying pan and cook the fajita mix in batches to keep pan hot and fajita mix dry. Return batches to pan to reheat, then turn off heat and stir through Sundried Tomato Mayo.

  • 3. Top tortillas with chicken mix, cheese, coriander and avocado. Squeeze lime and extra Sundried Tomato Mayo to serve.


Lisa Tihema
Lisa Tihema
Moon Ban
Moon Ban

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